Catering Supervisor

Shambhala Music Festival•Salmo, BC

9d•Onsite

About The Position

Passionate about food service and team leadership? Apply now for a Catering Supervisor role and ensure our crew's meals are delivered safely and efficiently! These full-time, temporary positions work on the festival site near Salmo, BC. Work Schedules: Schedules run from June 29-July 31 or July 15-31, 2026. Please specify on your application which schedule you're available for. The Catering Supervisor's role is to manage the overall planning and distribution of staff meals, including approving compiled data, delegating required tasks to volunteers, and ensuring FoodSafe standards for distribution are met. Secondary roles include maintaining professional relationships and resolving concerns and complaints.

Requirements

Experience leading a team of 5 or more required.
Foodsafe certification required.
Previous experience managing high volumes of information, problem solving.
Strong organizational skills.
Knowledgeable with SMF protocol and procedures.
Excellent communicator. Able to interact effectively with all levels of chain of command especially in brief interactions eg. Radio.
Capable of multitasking and prioritizing.
Effective management skills and training ability; can delegate tasks and motivate workers.
A committed individual and self-motivated.
Outgoing, friendly, and customer-service oriented.
Courteous, competent and persuasive with a proven ability to handle stressful situations.
Flexible and able to respond to changes in working conditions.
Comfortable working early mornings or late nights, and outdoors in potentially unfavorable weather while maintaining a positive demeanor.
Patient performing repetitive tasks.
Demonstrates a high degree of professionalism at all times when conducting operations and interacting with patrons.
Maintain awareness of the environment, sense of responsibility for fellow crew members as well as company image.
Able to remain calm in a high paced work environment.
Use correct radio etiquette and procedures.
Understand the limits of the site and work within the parameters.
Ability to work in a culturally diverse work space without personal judgments or bias.
Reflect the Shambhala spirit through kindness, inclusivity, and a welcoming approach!

Nice To Haves

Experience working in Food & Beverage management or Catering services is an asset.

Responsibilities

Develop and implement a comprehensive meal distribution plan: Project meal requirements for over 1,000 crew members based on schedules and historical consumption patterns. This includes managing and planning the distribution of crew meals to ensure efficiency and minimize waste.
Oversee Crew Catering Operations: Supervise the set-up and smooth operation of the crew buffet, ensuring a high-quality dining experience while minimizing food waste. Delegate tasks effectively to manage employees in a fast-paced catering environment.
Quality & Safety Champion: Monitor and ensure exceptional service and crew productivity throughout catering operations. Foster a safe work environment by adhering to strict food safety and health regulations.
Problem-Solving & Communication Star: Troubleshoot system errors and efficiently resolve issues or complaints that may arise. Maintain clear communication with other departments through radio, spreadsheets, and email/G Suite to ensure seamless operation.
Logistics Master: Lead the pre- and post-show set-up and breakdown of the festival kitchen, ensuring everything is operational and efficiently packed away.
Training & Development: Train and supervise catering staff as directed by the Food & Beverage Manager, fostering a positive work environment. Ensure crew stays hydrated, receives regular breaks, and has meals provided.
Timesheet Management: (if first shift of the day) pick up a timesheet at the Payroll office and ensure all crew members sign in/out properly. (if last shift of the day) return the completed timesheet to Payroll.
Reporting & Documentation: Run daily tailgate meetings with crew members. Complete Daily Journal and Post-Show reports, handing them in to HR before leaving the farm.
Decision-Making & Collaboration: Demonstrate freedom to act within established procedures while consulting the Food & Beverage Manager for complex decisions. Collaborate with HR to address any crew performance concerns.
Performs other duties as assigned.